Mexican Cornbread Recipe

• 1 c. sifted flour
• 1 c. yellow corn meal
• 1 teaspoon baking pwdr
• 1/2 teaspoon soda
• 1 teaspoon salt
• 1 slightly beaten egg
• 1 c. (8 1/2 ounce. can) cream style corn
• 1 c. undiluted evaporated lowfat milk
• 1/4 c. minced onion
• 2 tbsp. minced green chili peppers or possibly jalapeno peppers
• 2 tbsp. minced pimento
• 1/4 c. melted butter
• 1/2 c. shredded cheddar cheese

1. Sift flour, corn meal, baking soda and salt together.
2. Combine egg, corn and evaporated lowfat milk.
3. Mix well.
4. Stir evaporated lowfat milk mix into dry ingredients.
5. Add in onion, green chili peppers, pimento, butter and cheese.
6. Stir till just mixed.
7. Pour into a well buttered 9 inch square baking pan.
8. Bake at 400 degrees for 20-25 min or possibly till done.

flour, yellow corn meal, baking pwdr, soda, salt, egg, cream style corn, milk, onion, green chili peppers, pimento, butter, cheddar cheese

Taken from cookeatshare.com/recipes/mexican-cornbread-55898 (may not work)